Sittin' back and listening to some Dead South, drinkin' a Crabbie's Ginger Beer, all while eating this wonderful Shoyu Chicken. This is another recipe from my BIL who is from Hawaii and like his Hawaiian Chicken recipe ( https://pitmaster.amazingribs.com/fo...waiian-chicken ) I tweaked it a bit. First the recipe:
Shoyu Chicken
5 lbs Chicken thighs
2 Tbsp Oil
1 med. Yellow onion, chopped
1 Stalk Celery, sliced
1 Tbps Minced garlic
1 Tbsp Minced ginger (I used pre-minced from the jar)
1 Cup Dark brown sugar
1 Tbsp Black pepper
1 Cup Shoyu (soy sauce)
2 cups Chicken stock
1 cup Sake or dry white wine
1 Star Anise
1 Bunch green onion, sliced (white and light green parts, save the dark stems for later)
1 Carrot, julienned or thin sliced
I use my large Dutch oven for this recipe. On the stove, heat the oil, add onion and saute until clear. Add celery about half way through. Add garlic, then start to brown the chicken. Add shoyu, sake, stock, black pepper, green onion (except stalks), brown sugar, and star anise. I move to the kamado at this point, I like the smokiness I get from cooking on it. I started with the kamado at 350* but dropped the temp to 250* to slow the simmer to a low simmer.
Simmer with the kamado lid closed about 1 hour until chicken is tender. After thirty minutes, add carrots. At about 45 minutes, I pull the chicken (if tender) and let the liquid cook down (lid up for this). I add the chicken back with the green onion tops and cook about 10 minutes more. I serve over brown rice.
Now for the pictures:
Sauteing the onions
Celery and garlic added. Now to lightly brown the chicken.
Shoyu, broth, sake, black pepper, brown sugar, star anise added. Brought to a simmer, added green onions, and moved to the kamado.
Half way done, added carrots.
Juice thickened, added green onion tops.
And we eat! Served with my signature bacon wrapped stuffed shrimp and some Asian sausage I discovered today: after living here several years, I finally went to the local Asian market (couldn't find Star Anise anywhere else) and saw this dry sausage at the end of one of the aisles. Bought some and it is good, but very different from any sausage I've had before: a little sweetness, I can taste the 5 spice in it. This is supposed to be hot but bell peppers are hotter than this.
I'll post about the shrimp later but suffice it to say, they are famous from here to across the street, good enough to serve to company, or however you want to phrase it.
My Tweaks:
Chicken broth instead of water
Wine or sake instead of water
Celery
Carrots
Green onion stalks at the end
Cooking on the grill
I cook my rice differently: lots of water, 1 T Kosher salt, two bay leaves, 1 cup rice. Drain like pasta. Found this method on http://www.nolacuisine.com/2005/07/1...d-rice-recipe/
Shoyu Chicken
5 lbs Chicken thighs
2 Tbsp Oil
1 med. Yellow onion, chopped
1 Stalk Celery, sliced
1 Tbps Minced garlic
1 Tbsp Minced ginger (I used pre-minced from the jar)
1 Cup Dark brown sugar
1 Tbsp Black pepper
1 Cup Shoyu (soy sauce)
2 cups Chicken stock
1 cup Sake or dry white wine
1 Star Anise
1 Bunch green onion, sliced (white and light green parts, save the dark stems for later)
1 Carrot, julienned or thin sliced
I use my large Dutch oven for this recipe. On the stove, heat the oil, add onion and saute until clear. Add celery about half way through. Add garlic, then start to brown the chicken. Add shoyu, sake, stock, black pepper, green onion (except stalks), brown sugar, and star anise. I move to the kamado at this point, I like the smokiness I get from cooking on it. I started with the kamado at 350* but dropped the temp to 250* to slow the simmer to a low simmer.
Simmer with the kamado lid closed about 1 hour until chicken is tender. After thirty minutes, add carrots. At about 45 minutes, I pull the chicken (if tender) and let the liquid cook down (lid up for this). I add the chicken back with the green onion tops and cook about 10 minutes more. I serve over brown rice.
Now for the pictures:
Sauteing the onions
Celery and garlic added. Now to lightly brown the chicken.
Shoyu, broth, sake, black pepper, brown sugar, star anise added. Brought to a simmer, added green onions, and moved to the kamado.
Half way done, added carrots.
Juice thickened, added green onion tops.
And we eat! Served with my signature bacon wrapped stuffed shrimp and some Asian sausage I discovered today: after living here several years, I finally went to the local Asian market (couldn't find Star Anise anywhere else) and saw this dry sausage at the end of one of the aisles. Bought some and it is good, but very different from any sausage I've had before: a little sweetness, I can taste the 5 spice in it. This is supposed to be hot but bell peppers are hotter than this.
I'll post about the shrimp later but suffice it to say, they are famous from here to across the street, good enough to serve to company, or however you want to phrase it.
My Tweaks:
Chicken broth instead of water
Wine or sake instead of water
Celery
Carrots
Green onion stalks at the end
Cooking on the grill
I cook my rice differently: lots of water, 1 T Kosher salt, two bay leaves, 1 cup rice. Drain like pasta. Found this method on http://www.nolacuisine.com/2005/07/1...d-rice-recipe/
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